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This creamy Cucumber Corn Salad is the ultimate late summer side dish. Made with fresh cut sweet corn, crisp cucumber, green onion, fresh herbs, and a light dressing, it pairs well with everything from grilled chicken to burgers. I guarantee you’ll be making it over and over again.
Serve your salad with my French Onion Chicken Bake or these easy and cheesy Beef Sliders.
I live in the Midwest and my favorite season is sweet corn season. It’s just so sweet, crunchy, and definitely not what you get out of the can or in the freezer section at your grocery store. And funny enough, this salad was made by complete accident.
I was overloaded with cucumbers and herbs in my garden when the sweet corn ripened. So naturally I made a salad because what’s easier than a throw together side salad. You’ll love all the flavors, textures, and how it tastes just like summer.
Cucumber Corn Salad Ingredients
Below is everything you will need to make this recipe, and a couple important notes. If possible, use veggies and herbs from a local farmer or from your own garden. It will not only make this salad taste better, but it will be grown with love.
- Sweet Corn on the Cob: Husk and gently cut the corn off of it’s cob. Just a note, will be using it raw which cuts down on overall prep time.
- Cucumber: If you’re using garden cucumbers like I do, peel them prior to dicing into medium chunks. I also want to mention that large cucumbers may need to have the seeds scooped out before dicing.
- Green Onion: We will be using only the tops, but you can use the whole green onion if you’re wanting a more onion-forward flavor.
- Mayonnaise: Feel free to use your favorite brand, or make my homemade mayonnaise.
- Rice Wine Vinegar: This type of vinegar adds a sweet and mild tanginess to the dressing (it’s my favorite).
- Granulated Sugar: This is to help balance out the dressing. You can swap it for raw cane sugar or even raw honey.
- Herbs: This salad uses fresh thyme and fresh parsley. Simple remove the thyme leaves from the stem and finely mince the parsley.
- Salt and Black Pepper: Season this salad to your taste preferences. I find a pinch of both is more than enough.
How to Make Cucumber Corn Salad
1. Mix and Toss. In a medium-sized bowl, whisk together the mayonnaise, rice wine vinegar, granulated sugar, fresh thyme, fresh parsley, salt, and black pepper. Add the sweet corn, cucumbers, and green onion, toss together until the dressing is coating everything well.
2. Chill and Serve. Refrigerate for an hour or two and allow the flavors to develop. You might think this little bit isn’t necessary, but it makes the salad taste so much better (just trust me on it)! Toss again prior to serving.
Find the complete recipe instructions with measurements below.
Frequently Asked Questions (FAQ’s)
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Cucumber Corn Salad
INGREDIENTS
- 3 cups raw sweet corn - cut off the cob (about 4 ears)
- 2 cups cucumber - diced in medium chunks
- ½ cup green onion - diced, green tops only
- ¼ cup mayonnaise - store-bought or homemade
- 4 teaspoons rice wine vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon fresh thyme - leaves removed from stem
- ½ tablespoon fresh parsley - finely minced
- salt and black pepper - to taste preferences
INSTRUCTIONS
- In a medium sized bowl, whisk together the mayonnaise, rice wine vinegar, granulated sugar, fresh thyme leaves, fresh minced parsley, salt, and black pepper.
- To the dressing, add the raw sweet corn, diced cucumber, and chopped green onion. Gently toss together until everything is well coated in the dressing.
- Refrigerate for one to two hours before tossing the salad again and serving.
RECIPE NOTES
- Prefer cooked sweet corn? Bring a large pot of water to a boil, add corn on the cob, and allow it to cook for 3 minutes. Remove the corn and immediately place in an ice water bath. Once the corn has cooled, cut it off of the cob.
- Feel free to add other garden-fresh veggies. I’ve added both cherry tomatoes and raw green beans, as well as jalapeno peppers and sweet bell peppers.
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
